Strawberry Dessert
Into a saucepan, add the sugar, the corn starch and the vanilla essence, gently mix. Gradually add the milk and mix well until it all combines and the corn starch dissolves in the milk.Once you've added all the milk, bring the saucepan to a boil over medium-low heat and stir until the mixture thickens a bit and turns into a smooth cream.Transfer this cream to some dessert bowls or any other container you like, set them aside in the fridge.To make the strawberry sauce, into another bowl, add the chopped strawberries and the sugar, mix well, bring the sauce pan to a boil and stir until the strawberries release some water. Let it cook for about 10 minutes.Into a glass filled with the water, add the corn starch and mix until combined.Once strawberries have cooked through, gently stir and add the water with the corn starch, mix again until the sauce thickens.Turn off the heat and pour some of this strawberry sauce over each glass filled with cream.Place these glasses in the fridge and let them chill for 2 to 3 hours.Garnish with strawberries and mint to taste.Serve.
Ingredientes
- 4 Tablespoons of Sugar
- 5 Tablespoons of Corn Starch
- 1 Teaspoon of Vanilla Essence
- 800ml of Milk
Strawberry Sauce
- 400g of Strawberries
- 6 Tablespoons of Sugar
- 100ml of Water
- 1 Tablespoon of Corn Starch
To Garnish
- Strawberries
- Mint Leaves
Modo de Fazer
Into a saucepan, add the sugar, the corn starch and the vanilla essence, gently mix. Gradually add the milk and mix well until it all combines and the corn starch dissolves in the milk.
Once you've added all the milk, bring the saucepan to a boil over medium-low heat and stir until the mixture thickens a bit and turns into a smooth cream.
Transfer this cream to some dessert bowls or any other container you like, set them aside in the fridge.
To make the strawberry sauce, into another bowl, add the chopped strawberries and the sugar, mix well, bring the sauce pan to a boil and stir until the strawberries release some water. Let it cook for about 10 minutes.
Into a glass filled with the water, add the corn starch and mix until combined.
Once strawberries have cooked through, gently stir and add the water with the corn starch, mix again until the sauce thickens.
Turn off the heat and pour some of this strawberry sauce over each glass filled with cream.
Place these glasses in the fridge and let them chill for 2 to 3 hours.
Garnish with strawberries and mint to taste.
Serve.
